Short Cuts

On the Ground

MGM Grand Detroit

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by Tom Isler |
January 01, 2008

One of the first major events held at
the new 400-room MGM Grand Detroit, which opened this past October,
was a 600-person annual charity dinner for locally based THAW, The
Heat And Warmth Fund, in early November.

“The food was excellent and the service
was very well done,” reports Robert Buckler, president and COO of
Detroit Edison, who co-chaired the dinner. He says the hotel’s
entertainment options allowed the event to transition into a larger
shared experience when attendees migrated to the casino or
nightclub after their meals. The group wants to rebook for next
year, he says.

Buckler also recently moved an all-day
staff meeting for 50 to the hotel, and he’s held business meetings
in the on-site restaurants (two by Michael Mina, one by Wolfgang
Puck). He says the most striking thing about the property is its
design, especially the restaurants, which were created by Tony Chi
and noted Japanese firm Super Potato. “This is on par with anything
I’ve seen around the country,” he says. “It’s absolutely
gorgeous.”